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Category: Sandwiches
Prep Time: Cook Time: Total Time:
4 slices of white bread, crusts removed
3/4 cup of buttermilk
1 pound of ground chuck or
3/4 pound of Italian or other seasoned, raw sausage (bratwurst sausage is good)
1 ounce of grated Parmesan cheese
1 tablespoon of minced garlic cloves (about 2 large), or to taste
1 tablespoon of chopped fresh parsley
1/4 teaspoon of Cajun seasoning, or to taste
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Homemade creole sauce (below) or a commercial marinara sauce, warmed
2 cups of shredded mozzarella cheese
4 po boy or other sandwich rolls
Creole Sauce:
1 tablespoon olive oil
1/4 cup each of chopped onion, bell pepper and celery
1 (6 ounce) can of tomato paste
1 (15 ounce) can of diced tomatoes, undrained
2 teaspoons of granulated sugar
Creole (or Cajun) seasoning, to taste
1 tablespoon of chopped fresh basil
Tear bread into small pieces and place into a small bowl. Cover with buttermilk, toss with a fork and set aside for 10 minutes. Mash into a paste. Remove sausage from casings and place into a large bowl with the ground beef, Parmesan cheese, garlic, parsley, Cajun seasoning, and salt and pepper. Add the mashed bread and milk mixture and gently combine. Shape into twelve large meatballs, about 2 inches in size, and place on an aluminum foil covered baking pan. Place into refrigerator for 15 minutes to allow to rest and firm up, while you make the sauce.
For the sauce, heat the olive oil and add the onion, bell pepper and celery; cook and stir about 4 minutes or until softened. Stir in the tomato paste, cooking it for 3 minutes. Stir in the tomatoes, bring to a boil, reduce heat, add the sugar and seasoning; simmer for 15 minutes, stirring occasionally. Keep warm.
Remove meatballs from the fridge and preheat oven to 350 degrees F. Bake meatballs for 35 to 40 minutes, or until cooked through, turning several times. Can also pan fry in hot oil, if you prefer.
To assemble sandwiches: Split 4 po'boy rolls, or other oblong sandwich rolls in half and spread sauce on both sides of each roll. Add cheese to both sides of each sandwich, about 1/2 cup to each roll. Place into oven for about 5 minutes, or just until cheese is melted. Warm meatballs if needed and allow three meatballs for each sandwich, splitting them in half and placing cut side down on the bottom of the roll. Top with additional sauce and cheese if desired and serve sandwiches immediately.
Notes: Make the meatballs ahead, and when ready to assemble the sandwiches, just warm them up. I prepared the sauce here as a condiment, however, if you would like more sauce, add an extra can of diced tomatoes. You can also pass the meatballs through the extra sauce, just to lightly coat them, before building the sandwiches.
CREOLE MEATBALL PO BOY
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Category: Sandwiches
Prep Time: Cook Time: Total Time:
4 slices of white bread, crusts removed
3/4 cup of buttermilk
1 pound of ground chuck or
3/4 pound of Italian or other seasoned, raw sausage (bratwurst sausage is good)
1 ounce of grated Parmesan cheese
1 tablespoon of minced garlic cloves (about 2 large), or to taste
1 tablespoon of chopped fresh parsley
1/4 teaspoon of Cajun seasoning, or to taste
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Homemade creole sauce (below) or a commercial marinara sauce, warmed
2 cups of shredded mozzarella cheese
4 po boy or other sandwich rolls
Creole Sauce:
1 tablespoon olive oil
1/4 cup each of chopped onion, bell pepper and celery
1 (6 ounce) can of tomato paste
1 (15 ounce) can of diced tomatoes, undrained
2 teaspoons of granulated sugar
Creole (or Cajun) seasoning, to taste
1 tablespoon of chopped fresh basil
Tear bread into small pieces and place into a small bowl. Cover with buttermilk, toss with a fork and set aside for 10 minutes. Mash into a paste. Remove sausage from casings and place into a large bowl with the ground beef, Parmesan cheese, garlic, parsley, Cajun seasoning, and salt and pepper. Add the mashed bread and milk mixture and gently combine. Shape into twelve large meatballs, about 2 inches in size, and place on an aluminum foil covered baking pan. Place into refrigerator for 15 minutes to allow to rest and firm up, while you make the sauce.
For the sauce, heat the olive oil and add the onion, bell pepper and celery; cook and stir about 4 minutes or until softened. Stir in the tomato paste, cooking it for 3 minutes. Stir in the tomatoes, bring to a boil, reduce heat, add the sugar and seasoning; simmer for 15 minutes, stirring occasionally. Keep warm.
Remove meatballs from the fridge and preheat oven to 350 degrees F. Bake meatballs for 35 to 40 minutes, or until cooked through, turning several times. Can also pan fry in hot oil, if you prefer.
To assemble sandwiches: Split 4 po'boy rolls, or other oblong sandwich rolls in half and spread sauce on both sides of each roll. Add cheese to both sides of each sandwich, about 1/2 cup to each roll. Place into oven for about 5 minutes, or just until cheese is melted. Warm meatballs if needed and allow three meatballs for each sandwich, splitting them in half and placing cut side down on the bottom of the roll. Top with additional sauce and cheese if desired and serve sandwiches immediately.
Notes: Make the meatballs ahead, and when ready to assemble the sandwiches, just warm them up. I prepared the sauce here as a condiment, however, if you would like more sauce, add an extra can of diced tomatoes. You can also pass the meatballs through the extra sauce, just to lightly coat them, before building the sandwiches.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.